This bloat-free loaf is made with Low FODMAP gluten-free flour, lactose-free milk, and just the right amount of sweetness. Grated zucchini adds moisture without overpowering the flavor. Whether you choose walnuts or chocolate chips, this bread is perfect for breakfast, snacking, or dessert—without digestive discomfort.

Ingredients Needed:

2 cups Low FODMAP gluten-free flour: like Authentic Foods GF Classical Blend.
¾ cup granulated sugar: balanced sweetness.
1 tbsp baking powder: helps the loaf rise.
1 tsp baking soda: works with the zucchini’s moisture.
¾ tsp xanthan gum: only if your flour blend doesn’t include it.
¼ tsp salt: balances flavor.
1 tsp ground cinnamon: warm and cozy.
¼ tsp ground nutmeg: gentle spice.
1½ cups (210 g) shredded zucchini: patted dry.
½ to ¾ cup chopped walnuts or Low FODMAP chocolate chips: optional mix-in.
½ cup lactose-free or almond milk: FODMAP-safe dairy option.
½ cup canola oil: moist texture.
2 large eggs: helps bind and rise.
2 tsp pure vanilla extract: adds rich flavor.
Optional: coarse sugar for topping.
Greasing: baking spray or vegetable shortening.

How To Make Low FODMAP Zucchini Bread:

Prep the Pan & Oven:
Preheat oven to 350°F (175°C). Grease a loaf pan and line with parchment paper, leaving overhang for easy removal. Grease the parchment too.

Mix Dry Ingredients:
In a large bowl, stir together the flour, sugar, baking powder, baking soda, xanthan gum (if using), salt, cinnamon, and nutmeg.

Add Zucchini & Mix-ins:
Stir in the shredded zucchini and your choice of chopped walnuts or Low FODMAP chocolate chips.

Mix Wet Ingredients:
In a small bowl, whisk together the milk and oil. Add eggs and vanilla. Whisk until smooth.

Combine & Bake:
Pour the wet mixture into the dry mixture. Stir gently until just combined—do not overmix. Pour into the prepared pan. Sprinkle coarse sugar, extra chips, or nuts on top if desired.

Bake & Cool:
Bake for 55–65 minutes or until a toothpick inserted in the center comes out clean. Cool in the pan for 10 minutes, then lift out using the parchment overhang. Let cool completely before slicing.

Recipe Tips:

Pat zucchini dry to avoid soggy bread.
Use certified Low FODMAP milk, flour, and chocolate chips.
This loaf gets more flavorful the next day—great for make-ahead!
Freeze in slices for IBS-friendly snacks anytime.
Avoid overmixing to keep texture light.

How to Store & Reheat:

Room Temperature: Store tightly wrapped for 2–3 days.
Fridge: Store up to 4 days.
Freezer: Wrap tightly and freeze up to 1 month. Thaw at room temperature or toast lightly.

Nutrition Facts (approx. per slice):

Calories: 240
Sodium: 180 mg
Protein: 4 g
Fat: 12 g
Carbs: 28 g
Fibre: 2 g
Sugar: 12 g

FAQs:

Is zucchini bread Low FODMAP?
Yes, when made with safe portions and Low FODMAP flour, milk, and mix-ins, zucchini bread is gentle on digestion.

How much zucchini is Low FODMAP?
One serving is up to 65g. This recipe provides about 17g per slice—well within safe limits.

Can I use chocolate chips in Low FODMAP baking?
Yes, use semisweet or dairy-free chips in portions under 30g per serving.

What’s the best Low FODMAP flour for baking?
A certified gluten-free blend like Authentic Foods GF Classical Blend is great for baking and gentle on digestion.

Can I freeze Low FODMAP zucchini bread?
Yes, wrap slices individually and freeze up to 1 month for easy, bloat-free snacks.

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